I love smoking turkey on a charcoal grill, because it gives it such great flavor. For the best results, I cook it hot and fast on a drum smoker, because that reduces the cooking time and creates awesome color and skin.
Smoking a turkey in a pit barrel cooker is a fantastic way to prepare a moist, flavorful bird for your holiday feast. But knowing how long to smoke your turkey is key to perfect results. In this article, I’ll cover everything you need to know about smoking times for turkeys in a pit barrel cooker.
What is a Pit Barrel Cooker?
A pit barrel cooker is a versatile, vertical smoker that uses charcoal as its heat source. It consists of a metal drum that has been customized for smoking with intake vents at the bottom and an exhaust vent at the top.
Food hangs vertically in the center of the drum suspended by hooks or rods. This allows smoke and heat to completely surround the food for even cooking. Pit barrel cookers reach temperatures between 250-350°F, higher than traditional smokers which are usually around 225-275°F.
Benefits of Smoking Turkey in a Pit Barrel Cooker
There are several advantages to using a pit barrel cooker for your holiday turkey:
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Moist and juicy meat – The circulating smoke and heat ensures the turkey stays tender and does not dry out.
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Incredible flavor – Hardwood smoke infuses the turkey with delicious wood-fired taste.
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Faster cooking times – The higher heat of a pit barrel cooker reduces cooking time significantly compared to traditional smoking.
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Crispy skin – The high heat and vertical hanging creates crisp, perfect turkey skin.
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Hands-off cooking – Once loaded, a pit barrel smoker does not require constant monitoring like oven roasting.
How Long Does it Take to Smoke a Turkey?
Smoking times for turkeys can vary quite a bit depending on a few factors:
Size of the Turkey
- 10-15 lbs – Takes approximately 3.5-4.5 hours
- 16-20 lbs – Takes approximately 4.5-6 hours
- 20-24 lbs – Takes approximately 6-7 hours
In general, smaller turkeys around 10-15 lbs are ideal for pit barrel cookers. Going above 20 lbs is not recommended as it becomes difficult to cook the breast and thighs evenly.
Brining
Soaking the turkey in a saltwater brine before smoking will increase the time required. Brined birds often take 30-60 minutes longer to fully cook.
Cooker Temperature
If smoking at a lower temperature like 225-250°F in a traditional smoker, expect cooking times to increase by 1-2 hours. The increased heat of a pit barrel cooker accelerates the process.
Stuffing the Turkey
A stuffed turkey will need extra time to ensure the center of the stuffing reaches a safe temperature. Add 30-60 minutes if smoking a stuffed bird.
Step-by-Step Guide to Smoking a Turkey in a Pit Barrel Cooker
Follow these steps for perfect pit barrel smoked turkey every time:
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Thaw – Completely thaw turkey if frozen. Allow 1 day thawing in the refrigerator per 5 lbs of turkey.
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Dry Brine – Salt the turkey all over and let rest uncovered in the fridge 8-24 hours. This seasons and boosts moisture.
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Prepare and Season – Remove neck and giblets from cavity. Coat the outside with oil or butter and season liberally with rub.
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Load the Smoker – With a hot fire going, hang the turkey vertically in the center of the pit barrel cooker.
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Smoke – Keep the smoker temp between 250-325°F. Smoke for estimated time based on weight. Use a meat thermometer to monitor doneness.
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Rest and Carve – When the breast reaches 165°F, remove turkey and let rest 15-30 minutes before slicing.
Tips for the Best Pit Barrel Smoked Turkey
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Dry brining is highly recommended to make the meat extra juicy.
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Injecting the turkey with broth adds moisture and flavor.
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Hang the turkey low in the cooker, away from direct heat if it starts to darken too quickly.
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Resist opening the cooker often to prevent heat and smoke loss.
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Use a thermometer for accuracy – doneness is based on temp, not time.
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Let turkey rest before carving so juices redistribute.
Common Pit Barrel Turkey Smoking Problems and Solutions
Problem: Turkey skin is not getting crispy.
Solution: Raise the heat to 300°F+ at the end to crisp the skin. Also try dry brining to dry out the skin.
Problem: Turkey is drying out and meat is tough.
Solution: Make sure you are not overcooking. Cook to 165°F in the breast only. Also brine your bird.
Problem: Turkey takes much longer than expected.
Solution: Check your pit temperature – it may be lower than you think. Or the turkey was not fully thawed to begin with.
Problem: Breast is dried out but thighs are undercooked.
Solution: Pull breast at 160°F and return thighs to the cooker up to 165-175°F. Tent foil over breast to rest.
Mastering the Perfect Pit Barrel Smoked Turkey
With the right technique, smoking a turkey in a pit barrel cooker results in the best possible bird – tender, juicy meat with a smoky flavor that can’t be beat. Use these tips and smoking time guidelines to nail the perfect pit barrel smoked turkey every holiday season. You’ll never have dry turkey again!
Ingredient Shopping List
- 1 Whole Turkey (Fresh, minimally processed, 12-14 lbs recommended)
- 2 TBS Kosher Salt (Coarse)
- 1 Cup Mayonnaise
- 1⁄2 Bottle Jeff’s Original Rub (about 1⁄2 cup)
Step-by-Step Cooking Instructions
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Dry brine the turkey by sprinkling kosher salt evenly over the breast, legs, wings and back of the turkey. Total salt usage should be about 2 TBS. Place the turkey in the fridge uncovered for about 8 hours or overnight.
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Mix together 1 cup of mayonnaise with about 1⁄2 bottle of Jeff’s original rub (1⁄2 cup).
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Make sure the turkey is nice and dry then apply the mayonnaise/rub mixture all over the outside of the turkey. Get some under the skin wherever possible.
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Set up Pit Barrel Cooker according to directions in manual. If using a regular smoker, set it up to cook at about 240°F using indirect heat.
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Place the turkey in the Pit Barrel using hooks or the special turkey hanger. You can also just set it on the included grate if you prefer.
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Let the turkey cook in the PBC for approximately 4 hours or until a thermometer reads 165°F in the thickest part of the breast or thigh. If you are cooking at a lower temperature such as 240°F using a normal smoker, the time will be closer to 6 or 7 hours.
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When the turkey reaches the finish temperature, remove it from the cooker/smoker and let it rest under foil for about 20 minutes before carving.
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Enjoy your perfectly smoked turkey!
With some simple planning, the right equipment, and these timing guidelines, you’ll be able to smoke a mouthwatering pit barrel turkey to impress your family this holiday season. Monitor the temperature and use a thermometer for the juiciest results.
How to serve smoked turkey
When it’s time to present your smoked turkey masterpiece, prepare a large platter with an arrangement of fresh herbs, like parsley, sage and rosemary. Place the bird right on the bed of herbs.
To carve the turkey meat, start by removing the legs followed by the wings.
To remove the turkey breast meat, run your knife alongside the backbone and follow that bone down until it curves. Once it’s separated, you can slice the breast into half-inch pieces.
Pull the dark meat from the thighs and place strips of that on the platter with the leg bones.
Smoked turkey can be stored in an airtight container in the refrigerator for up to five days. It can also be frozen for up to six months.
If you have a lot of turkey leftover, divide it up into smaller bags, so you can pull portions out for future meals like sandwiches, taquitos, grilled quiche or hand pies.
How to brine the turkey
The first step for this recipe is brining the whole bird. This is a process that will help breakdown the meat, making it juicier.
- STEP ONE: Start by placing 2 cups water, salt, sugar, Lemon Thyme Brine and the Chicken Prod into a pot over medium heat. Once the seasonings dissolve, remove it from the heat and pour in two cups of cold water. Let the wet brine cool to at least room temperature.
- STEP TWO: Line a food-safe bucket with two disposable turkey size oven bags. Remove the turkey from its packaging and remove the bag of organs, neck and pop-up thermometer, if it had one. Place the turkey in the bag in the bucket – breast side facing down.
Pour the cooled brine on top. Add more cold water to cover, and tie the inner bag in a knot, forcing out as much air as possible. Place the bucket in the refrigerator for 8-12 hours.
- STEP THREE: After 8-12 hours, remove the turkey from the brine and place it on a rack over a rimmed sheet pan. Pat it dry with paper towels and refrigerate uncovered for 2-3 hours.
- STEP FOUR: After the turkey has chilled in the fridge, place the pan on the counter. Cut the Kerrygold butter into five pieces. Place one piece under the skin of each breast.
Place 2 pieces in the cavity along with some celery, carrots, lemons, onions, thyme and sage. Break the last piece in half and place half in each thigh socket.
- STEP FIVE: Season the bird all over with turkey rub, focusing on the breasts, legs and wings. The underside isn’t as important.
- STEP SIX: While the bird rests, heat your drum smoker to 275-300F degrees using lump charcoal, 2 pecan wood chunks and 2 hickory wood chunks. It’s also great with mild fruitwood, like apple.
- STEP SEVEN: Place the turkey on the heated smoker breast side up. Make sure that the rack is low enough that the lid will close all the way.
- STEP EIGHT: After about 2 1/2 hours, the skin will start to be golden, which means it’s time to baste the bird. Combine the bacon grease, whiskey and soy sauce and brush it all over the bird. You can do this a couple of times during the final stage of cooking.
- STEP NINE: Continue smoking the turkey until the internal temperature in the thickest part of the thigh reaches about 180F degrees. Shut down all the vents on the smoker to extinguish the heat and let the turkey rest on the smoker until it’s time to carve.
Smoked Turkey Recipe – How to BBQ a Turkey on the Pit Barrel Cooker EASY
FAQ
How long does it take to smoke a turkey on a pit barrel cooker?
- Prep Time20 mins.
- Cook Time4 hrs.
- Total Time4 hrs 20 mins.
How long to smoke a turkey at 225 on a pit boss?
Cook time at 225°F is 30 minutes per pound, or when the temperature internally reaches 165°F.
Is it better to smoke turkey at 225 or 325?
325-350. It’s not a low and slow like a brisket or pork shoulder. Poultry soaks up the smoke flavor so you run the risk of having way too much smoke flavor if you go 225. Also 225 will never give you crispy skin.
How long do you cook a Turkey in a Pit Barrel®?
Hang the turkey (s) in the center of the Pit Barrel® so that the T-bar straddles the center of the rods, and secure the lid. Note: depending on the size of the turkey, you may have to lower the turkey (s) into the cooker before inserting the second rod. Cook approximately 3.5-7 hours, depending on size of the bird.
How long does a smoked turkey take to cook?
In traditional smokers, the skin usually has a really good bite-through naturally due to the long 6 to 7 hour cook in the smoker. When the smoked turkey is finished cooking, bring the turkey into the house and let it rest under loose foil for about 15-20 minutes before carving.
Can you cook a Turkey in a drum smoker?
Of course, the Pit Barrel ® is the perfect cooker to prepare your turkey. One of the easiest ways to cook turkey for first timers, the drum smoker is hassle-free and lets you set-it-and-forget-it. Unlike the oven, it cooks evenly for a juicy turkey with more flavor than what is ever possible in the oven.
How long should you brine a smoked turkey?
Brine the turkey overnight or 8-10 hours is sufficient. I do not recommend longer than 12 hours with this this salt/water ratio since brining changes the texture of the meat over time. Once the brining process is finished, you are ready to season the soon-to-be smoked turkey with a good dry rub.
How long do you cook a Turkey in a crock pot?
Note: depending on the size of the turkey, you may have to lower the turkey (s) into the cooker before inserting the second rod. Cook approximately 3.5-7 hours, depending on size of the bird. Tip: It’s fun and useful to look in on the turkey every couple hours to monitor the progress and take the temperature.
How do you hang a smoked turkey?
The hanging handle should rest across both rods suspending the turkey right in the center of the barrel. If you are doing (2) smoked turkey’s, then just place them so that both turkeys have a little space between them so the heat can do its thing.